Clean parasols (do not wash) and remove stems. Hats that are already fully spread, leave whole. Otherwise, cut so that the pieces can lie flat.
Heat canola oil in a large skillet and place parasols, lamella side down.
Slowly fry over medium heat until golden brown. Add a little oil if necessary. The pan should never be completely dry.
When the lamella side is done, briefly turn the mushrooms and warm the top side. Under no circumstances let them take color, otherwise the parasol will become bitter.
Place on a paper towel and salt the lamella side a little.
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